In a quiet kitchen in Exeter, England, trays of cookies slide into the oven – perfectly portioned, precisely crafted. The scent of freshly baked treats fills the air. But this isn’t just any home kitchen. Willow & Finch is a rapidly growing artisan bakery, born not in a commercial test kitchen, but in a classroom.
Just a few years ago, Elodie Buckley wasn’t an entrepreneur. She was a student at OneSchool Global’s Plymouth Campus, navigating academic challenges and searching for a path forward. A school project – just a simple idea to test whether she could turn her love of baking into something tangible – changed everything. “I never expected it to grow this much,” Elodie admits. 
What began as an Extended Project Qualification (EPQ) has transformed into a full-fledged business. Willow & Finch supplies cookies, tray bakes and handcrafted treats to farm shops, cafes, and specialty retailers across the UK. With a focus on natural ingredients and sustainable production, the bakery quickly built a loyal customer base willing to pay a little more for quality.
From classroom to commerce
Elodie’s journey wasn’t without hurdles. Diagnosed with epilepsy at a young age, traditional learning proved challenging, making academic coursework feel like an uphill battle. But food? That was different. Elodie found confidence in a chef skills course, discovering that food wasn’t just a hobby – it was a calling.
“I’ve always loved baking. It was something I grew up with, something I felt I could really do.”
Her school-based Extended Project Qualification (EPQ) became the bridge between passion and business. Inspired by her late grandmother, a keen baker, and her teachers, who encouraged an adaptive approach to learning, Elodie developed an idea: a bakery built on freshly made, small-batch cookies.
“I wasn’t the most academic student, but my teachers supported me, helping me find a way forward.”
When family encouraged her to keep going, she took a leap, investing time, energy, and every bit of effort into turning her EPQ project into something bigger.
In December 2021, Willow & Finch officially launched, beginning with six cookie flavours and a website built from scratch. Orders trickled in, baked in the evenings while Elodie completed her schoolwork during the day.
By 2022, the business had evolved, moving beyond simple cookies to
corporate gifting – personalised messages, branded packaging, and custom trays. Growth brought challenges with hand-portioning 900 cookies a day becoming unsustainable. Investing in a dough-shaping machine was a turning point, allowing Willow & Finch to scale without losing the handcrafted touch. Now, Elodie and her team bake, package, and ship nationwide, delivering fresh products through next-day couriers.
“It’s constant growth – we’re always thinking ahead. We didn’t start with huge investment, just a passion for baking and a willingness to take the next step.”
A business built on family and flavour
Though Elodie leads the brand, Willow & Finch is a family affair. Her parents, Ian and Sylvia, support operations, while an old school friend, Alysha, joined as a full-time baker and production manager. Even her younger sister, Leia, contributes her photography skills to showcase their creations.
The business thrives on artisanal quality and customer trust. With farm shops and specialty retailers as its biggest buyers, Willow & Finch recently set its sights on expanding into London, where competition is fierce and demand is high.
What’s next for Willow & Finch?
From an annex kitchen to a growing retail network, the future of Willow & Finch is filled with potential. Wholesaler partnerships, expanded product lines, and new flavours like their recently launched matcha cookie – signal a bakery that refuses to stand still.
For Elodie, the secret ingredient isn’t just butter, sugar, or vanilla. It’s perseverance.
“You don’t need to be the most academic person to succeed. Start small, work hard, and keep going.”
Not bad advice from a baker whose journey began in a school classroom and now spans an entire country.